Clarence c



(No Model.) u

C'. 0. HANFQRD, ART 0F Mmm@ MALT LIQUQRS.

@am @M cool by iced water, so that its temperature is CLARENCE C.HANECRD, oF

A'rEN'r Erice,

MElDFORD, M ASSC HUSETTS.

:ART CF MAKING MALT Lievens.

SPECIFICATION forming part of Letters Patent No. 382,155, dated May 1,1888.

pplicntien filed September l5, 1F87. Serial No. 249,755. (No specimens.)Patented in England November l0, 1880,`No. 14,873, and in France March23, 1887, No. 182,370.

To. aM whom-,if may concern.-

Be it k now". that l, CLARENCE G. HANFCRD, o f Medford, county ofMiddlesex, Statev of Massachusetts, have invented an Improvement in theArt of Making Malt Liquors, (for which I have received Letters' Patentin England, -N0. 14,873,'dated November 16', 1886, and in j France, No.182,370, dated March 23, 1887,) 4of which the following description, inconnection with 'the accompanying' drawing, is a, specification, likeletters on the drawing repr' resenting like parts. l

This invention relates to an ,improvementy in the art of making maltliquors, by which. copsidcrablesarng in ,the .cost o...pr:o duelionw iseffected and'tlie quality of the liquor imf proved.

` In the process or" making maltliquors as now generally practiced thewort or infusion of malt and hops is first boiled, and when properlyboiled the infusion-is removed from the boiler and fermented. Thefermentation is' carried on at a very lowtemperature, slightly v'abovethe freezingpoiut of ater, and it is necessary that the infusion sh nldbe .cooled as quickly as possible after it leaves the boiler orl kettle,so that it may enter the fermenting vats at a temperature of about41'Fahr`enheit, since for lager-beer, if iti-stands many hours inthe'h'eated condition, it rapidly deteriorates in quality. Thefer-mentation will be q'uickened and the quality ofthe liquor improvedhyhot aeration or exposing the hotliqnid to the action of the air asthoroughly as possible before ,it'enters the fermenting-vats. `In theprocess of manulcturingas now gere erally carried on in breweries thehotv infusion is pumped from the boiler into a large shallow vat orsurface' cooler or tub, where it is allowed 'to stand for a few hoursexposed to the air, and cools, so that' its temperature will be reduced40 or 50 Fahrenheit below the boilingpoint,and the liquor is sometimesmore. Or'less agitated `while standing in the cooling.- vat to givethedifferent parts greater exposure to the atmosphere. The liquor is thentaken from the cooling-vat at a temperature of from 160 to 175Fahrenheit and caused to flow through arefrigcrator or over a surfacekept from the boiler through spraying tubesfor nfQzlesandthusdividiegfthe-liqeenintendente tcient to expose ittlioroaghly* tethe `snrronnding. atmosphere. When pract icale,a fall'olj'. fifteen to twenty feet throngh'theei'nyo is desirable.4 Thesprayed liquor after felt-' ing is collected upon a suitable receiving;surfaeeor inan open receptacle, and if not sufficiently cooled theliqufris thenpassed ,over the usual refrigerators and" has'its'tem- 315perature reduced to the' proper point for en, Y tering` thefermenting-vats. 4By this opera tion of breaking the liquor into linespray and permitting it to fall through the atmosphere every particle ofthe liquid is thoroughly er` posed to the air and a largeemount of airis absorbed in the collected liquor, whichV ren ders the subsequentfermentation nuch more active and rapid, and in falling through the airthe temperature of the liquor is reduced to about 120Fahrenheit, more orless, aecording/.tgo the ueness of the spray und the a pnt 'f fall andcondition of the atmos# ph re. This is 40 or 50 lower than theteml"peratu'reof the liquor after it has stood in the go opencooling-vat for two or three hours in the old process, and thus effectsa saving of at least one-fourth and from thatup to one-half theconsumption ofice req'hired by the old process, thus greatly reducingthe cost of manufactnrng the liquor.

In another application, Serial No. 209,402, led April 3, 1888, by me, anapparatus is shown and described in detail for use in the manufacture ofmalt liquors inaccordance roc particles or spray, whlclgr` is'permittedtofnll,i; a a considerable vdistance through. the ailfsrf.

with the herein-described method, and such application may be referredto for a detailed description of apparatus su'itable for carrying,surface area.

out this method.

The drawing of the present application rep-` resents a sufficientportion of the apparatus used in breweries to illustrate the improvedprocess.

The boiler or kettle in which the infusion is prepared is represented ata. The infusion when properly prepared is drawn fromthe boiler, usuallyinto a tank, a', and it is in accoi-dance With this invention deliveredunder pressure by a suitable forcing apparatus represented by the pumpb, and is broken up into a fine spray or inist by delivery under suchpressure from Suitable spraying-tubes, (represented at c.) The spray isthen permitted to fall, as indicated at d, through the atmosphere for aproper distance, and is collected by a suitable receptacle, e, having alarge The fall of the spray preferably takes place in a room properlypre- The cooled and acrated liquid may then, ifnecessary, be stillfurther cooled by passing over the usual refrigerator, f, and it isthenv oonveyed to the fermenting-vats y, and the subsequent processesare the same as in the method heretofore usually practiced, except thatthere is no occasion for any further aeration of the liquor, as isvsometimes required in the old process. The liquor is so much cooled infalling through the atmosphere that it Idoes not need to stand in thecollector e, but flows at once over the refrigerator to the vats g, sothat the liquor flows continuously from the boiler to thefermenting-vats as rapidly as it can be forced by the pump, therebyeffecting a saving of all the time that it is allowed to stand in thesurface cooler in the old process, thus enabling morebrewings `to bemade in a old process.

In some cases it may be desirable to have the surface on which the sprayfalls chilled or kept cool by iced water or acooling-xnixture 5c beneaththe said surface, which may be made witha chamber below for suchcoolingv material, as indicated in' dotted lines at e.

By this improved process of cooling and aerating the liquor bypermitting it to fall 5;

through the atmospherein ther-form of a spray and passing itcontinuously from the boiler te the fermentingvats the fermentation isrendered much more active and the liquor pro duced is superior to thatmade b'y the heretofore employed. y

In actual tests of liquor made vby this improved process the yeast isfound to be much improved and the cells larger vand fuller and nearlysnow-white in color, and the hereing described process is found'tobleach or lighten.

the color of the liquor produced by it.

It is found that beer made by the old process that has become dead orlost the power of fermenting will be made active and prop. 73

pressure'to the atmosphere in lhe form of a 8C line spray, permittingthe said spray to fall aconsiderable distance through the atmosphere,

whereby the liquor is cooled and aerated, and subsequently collectingand fcrmenting the said liquor, substantially as described.y Intestimony whereof l have signed my `name to this specification in thepresence of t-wosub-v scribing witnesses. l

chausson o. iii-finirono.

, Witnesses:

Jos. P. LIvnRMoRE, M. E. HILU. 1

process 60

